Spice Science and Technology edited by Kenji Hirasa

This unique resource, the only book of its kind available on the subject, offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications

Defining spice and distinguishing between spices and herbs, Spice Science and Technology:

introduces a new patterning theory of extensive spice use in various types of food preparations
details the major quality specifications of spice importing and exporting nations
delineates the cooking components of spices
presents the factors that change spice function during cooking
discusses the physiological functions elicited by spices and spice aromas
examines the antibacterial and antifungal properties of spices
explains the antimicrobial function of specific spice chemicals
and more!

Generously illustrated and written by two international experts in the field, Spice Science and Technology is an invaluable resource.

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